Since this is a low fat sandwich used cottage cheese, if you want you can always substitute this with cheese, add mayo or whatever spread you wish.
Since it's our posting day for Improv Cooking Challenge, Hosted by Nichole Little. Sending it to this event, theme for month is "Ketchup & Mustard".
Makes 2 - 3 Foot long Sandwiches
Ingredients
2 Chicken Breast - cut into thin julienne
1 Teaspoon Finely Chopped Garlic
2 Tablespoon Oil
1 Medium Onion - finely chopped
1/2 Cup Boiled Corn
2 Tablespoons Tomato - de seeded and sliced
1 Medium Capsicum - sliced
1 Teaspoon Mixed Herbs
2 Tablespoons Ketchup
1/2 Teaspoon Mustard Paste
1/2 Teaspoon Red Chilly Flakes
200 Grams Cottage Cheese - cut into thick strips
Salad Leaves or Iceberg Lettuce
Method
Heat oil in a pan / kadai, add the garlic, saute for a minute, add onion saute till light pink. Now add the chicken and saute till it changes color from pink to white. Add the corn and rest of the spices, salt to taste, saute on high flame till all moisture evaporates, then add the tomato, capsicum, cottage cheese and saute for a minute only.
Take off flame and spread it on to a plate to cool.
Cut the foot long breads horizontally into two equal halves.
Place one of the lower portion of the foot long bread on a clean, dry surface.
Method
Place one of the lower portion of the foot long bread on a clean, dry surface.
Slater it with little butter on both sides.
Place salad leaves or iceberg lettuce
Spread a portion of the chicken filling on it
Cover with an upper half of one of the foot long bread facing downwards and press it lightly.
Serve it and enjoy
Labels : Sandwiches, Sub Style Sandwich, Chicken, Heal
thy, Low Fat, Improv Cooking Challenge, Foot Long Sandwich
